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How to use maltose in making pastry puffs
Add maltose to the mix when beating the egg mixture can be: put the eggs, liquid maltitol, meringue, spaghetti water into the beater, mix at medium speed. After stirring, put the cake oil, cake oil melted, the paste slightly up to add water, water should be divided into several times Xu Xu added, high-speed mixing, so that the volume of the egg increased to the original volume of 2 to 3 times.

The role of maltose in the production of pastries:

It can improve the internal organization of the pastries, make the pastries more soft, puffy and delicious. The production of sakima, nougat and other boiling syrup, adding maltose can improve the quality of the syrup, to prevent the syrup back sand, so that the finished product is clearer, better texture. It increases the flavor of the pastry, reduces the sweetness of the sugar and makes the taste softer. Pastries using maltose are easier to bake with a beautiful color.